I have been craving lemon chicken for a while now and since there are no Chinese places nearby I broke down to hunt out a recipe today….I did find one which I plan to try very soon, but I also ran across this szechuan shrimp recipe for which I have all ingredients and it looked very simple to boot!

I didn’t have any shrimp so I used stew meat instead – worked fine I think but next time I’ll try with the shrimp. My hubby wasn’t sure if he would like it as it smelled sweet but it tasted really good and wasn’t sweet at all. I did add some steamed white rice mixed with sauteed mushrooms, yellow pepper, and zucchini, which was a nice addition.

Here’s the recipe:

12 ounces cooked large shrimp (with tails removed)
4 tablespoons water
2 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoon cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper flakes
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup green onions (sliced)
4 garlic cloves (minced)


Step 1: In a small bowl mix together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes and ginger.
Step 2: Heat oil in a wok over medium-high heat. Add green onions and garlic. Stir fry for 30 seconds. Add shrimp and toss to coat with oil. Pour in sauce. Heat while sitting until sauce is thick and bubbly.
(Makes 2 servings)